Instructions

1. In a medium skillet, heat oil over medium-high. Add onion, garlic, red-pepper flakes, and anchovy, if desired; cook, stirring often, until onion softens, 5 to 7 minutes.
2. Break up tomatoes with kitchen shears or your hands; add to skillet along with their juice.
3. Simmer over medium heat, stirring occasionally, until tomatoes soften and liquid is reduced, 8 to 10 minutes.
4. Reduce heat to a bare simmer. Break one egg at a time into a small cup, then gently slide it onto sauce in skillet; cover and cook until whites are just set, about 5 minutes.
5. Remove from heat; let sit, covered, 5 minutes. If desired, garnish with chopped parsley and serve with bread.